AUTUMN APPLE RUM RAISIN COBBLER

Autumn Apple Rum Raisin Cobbler image

Provided by Cindy Smith Bryson

Time 1h5m

Number Of Ingredients 22

PREP NOTE: YOU WILL WANT TO START SOAKING YOUR RUM RAISINS AT LEAST 24 HOURS IN ADVANCE. THE LONGER THE BETTER!
1/2 c raisins (i used both dark and golden)
1/2 c dark rum
FILLING INGREDIENTS
6 c (about 5 medium size) apples; sliced in 1/4 inch slices. use your favorite cooking apple. (i used honey crisp; sweet/tart w/ juicy firm flesh)
1/2 c apple juice
1/4 c dark rum
1/2 c white sugar
2 Tbsp dark brown sugar
1/2 tsp fine quality cinnamon (i used ceylon)
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger (may substitute 3/4 tsp. allspice for the ñutmeg, cloves, ginger)
2 Tbsp cornstarch for thickening
1 Tbsp fresh lemon juice
1/2 tsp almond extract
CRUST INGREDIENTS
3/4 c butter, softened
3/4 c white sugar
1 egg, lightly beaten
1/2 tsp almond extract
1 c all purpose flour

Steps:

1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!